Whats the best recipe for Chicken with Ginger and Spring Onions?!
Whats the best recipe for Chicken with Ginger and Spring Onions?
I would like to create a dish I normaly order at my local take away. I dont want anything complicated. I know I need to start off with Chicken Breast, Ginger, spring onion. But what do I make the sauce with?
Answers:
easy peasy....
chicken breast
ginger
spring onion
garlic
marinate chicken breast with soy sauce, oyster sauce, chinese wine/dry cherry, pepper, sesame seed oil (optional) for about 20minutes or longer.
finely chop garlic, slice ginger and spring onion.
drain chicken from marinate( keep marinate for sauce )
heat wok/pan, add 2TBSP of oil ( peanut oil smells great when doing chinese cooking ) and ginger 1st then garlic. fry till fragrant, add chicken, leave till sides turn white, add a tad of soy sauce then turn the chicken. cook for 2minutes, add remaining marinate, bit of water and let it simmer, add spring onion and voila...... you're done, or when the chicken is cooked..... you're done! hahaha........
i didnt use specifics. trust your sense of smell and taste.
you could add spanish onions, carrots, baby corn, snow peas or even green beans as variations to this dish. throw in a couple of red chillies ( deseeded ) even.
have fun............
You could try these...
Soy Roast Chicken With Ginger and Spring Onion
Ingredients:
1 (1 5/8 kg) chickens (3 lb 8oz)
1 tablespoon dark soy sauce
2 teaspoons sesame oil
3 tablespoons light soy sauce
2 tablespoons rice wine (shao xing)
1 teaspoon caster sugar
3 tablespoons chicken stock
2 tablespoons fresh ginger, finely shredded
4 spring onions, thinly sliced on the diagonal (scallions)
2 tablespoons peanut oil
Steps:
1. Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refrigerate, uncovered, for a few hours or overnight; turn the chicken occasionally.
2. Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
3. Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
4. Put the light soy, rice wine, sugar and stock into a small saucepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
5. Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.
Good luck and enjoy! =)
My top tip would be to go and get friendly with the chefs at your takeaway.
My local guy gives me the pre-started stocks and bits and bobs for sauces, and when you do it at home, your friends will find it hard to believe its not just been delivered.
Give it a go, good luck